Use regular Bohemian Kolache dough. After it has raised the first time, use as much dough as would be needed for 1 large loaf of bread about 1/2 of the Kolache recipe.

1/2 to 3/4 c. raisins
1/2 to 3/4 c. chopped blanched almonds or 1/2 to 3/4 c. walnuts, chopped

Remaining dough may be shaped like crescent rolls, called Rohlicles by Bohemians. Place on greased pan. Let rise. Bake at 375 degrees for 12 minutes. Grease, remove to racks to cool.

Divide the portion of dough into 4 portions. Roll 3 portions on floured board about 1/2 inch thick and about 14 inches long. Spread with raisins and nuts. Roll up tightly as each portion is filled with nuts and raisins. Place about 1 inch apart on lightly greased cookie sheet. Braid loosely beginning at middle and work toward either end. Seal ends together well.

Divide remaining portion into 3 parts. Roll each into 12-inch strand. Cover with remaining fruit and nuts. make another braid as above and place second braid on top of large braid. Pinch ends of small braid into large braid. Cover and let rise until double in bulk, 45-60 minutes. Bake at 350 degrees for 40-45 minutes.

If it begins to brown too much, cover with foil or brown paper. Cool on rack. Makes good toast or if desired, ice with confectioners' sugar icing while warm, decorate with candied fruit and nuts, if you wish.